Head Chef George Blogg has won his first ever Michelin star at Gravetye Manor in West Sussex. Gravetye Manor, widely regarded as the pioneer in the country house hotel market in England, has achieved widespread public recognition in 2015. Winning Hotel of the Year in the Independent category at the Cateys in July was the first triumph, which was matched by Michelin awarding George Blogg with his first Michelin star.

It is a personal triumph for George Blogg, a young chef who has carved an interesting career working for some of the industry's most talented chefs including Phil Howard and David Everitt-Matthias. The key to success at Gravetye is the marriage of George's talent, the team he has selected to join him and the privilege of having a 2 acre walled garden right next to the kitchen. Gravetye Manor has long been recognised as a hotel with a magnificent kitchen garden (as well as its 35 acre wildflower garden), however it is during the last year that the collaboration between head gardener Tom Coward and chef George in their planting and harvesting has delivered exceptional results.

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The attraction of Gravetye is in it's timeless and peaceful beauty: not trendy yet certainly not aged or stuffy. To reach it you have to drive a mile through Sussex woods to uncover vistas from every corner of 1,000 acres of exquisite forestry land.

Gravetye is a glorious, unspoilt Elizabethan Manor House dating from 1598. Furnished with antiquities, squeaking floors and log fires, it can best be described as a quintessential English home with 17 bedrooms if you fancy a stopover.

Early 2018 the restaurant was re-designed, with floor to ceiling glass walls to provide uninterrupted views of the glorious gardens.Chef, George Blogg, has created a modern British menu, with 95% of all fruit and vegetable used in the Summer months being from their beautiful kitchen garden. Throughout the year the produce from the walled kitchen garden, created by William Robinson at the turn of the last century, is the driving force behind the inspiration and seasonality of the menus. And, with excellent relationships built with local suppliers and the joint passion for their commitment to animal welfare and top quality produce, crucial to the high standards strived for at Gravetye Manor.